KETO MEATBALL SOUP RECIPES

Steps:

• Heat olive oil in a dutch oven or soup pot set over medium-high heat.
• To the heated oil add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes, or until veggies are just tender, stirring frequently.
• Stir in thyme and oregano; season with salt and pepper and cook for 30 seconds.
• Add minced garlic and cook for 20 seconds, or until fragrant.
• Add in the frozen meatballs and continue to cook for 4 minutes, stirring occasionally.
• Stir in the tomatoes and cook for 1 more minute.
• Stir in the broth and bring to a boil.
• Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until meatballs are tender and soup is hot.
• Stir in kale and cook for 2 more minutes.
• Remove from heat and taste for salt and pepper; adjust accordingly.
• Add grated fresh parmesan cheese.
• Serve.

Steps:

• In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.  In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.  To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.  Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.